This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Lyons Sausage (582) Olives
Bisque of Lobster with Celery
Fried Codfish, Egg Sauce
Omelette with Truffles
Roast Beef (126)
Lettuce Salad (148)
Trim off the green part from a head of celery. Cut into very small pieces, thoroughly wash in fresh water, drain well on a sieve; place the celery in a saucepan with two pints water and a half teaspoon salt and boil for forty minutes. Drain on a sieve and keep this broth. Place the celery in a mortar with a well-washed live lobster, shell and all, and pound the whole to a paste. Place the paste in a saucepan with one ounce butter, stir well for one minute on the fire, then let cook for fifteen minutes, being careful to stir frequently meanwhile; then add two ounces flour, mix for a minute, let cook for two minutes. Pour in a quart hot milk, the above celery liquor and one gill cream. Season with two teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well with a whisk for two minutes, then boil for five minutes. Dilute one egg yolk in a tablespoon milk and add to the soup; mix while heating without boiling for two minutes. Strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.
Place three one-pound slices fresh codfish in a frying pan. Season with a teaspoon salt and half a light teaspoon pepper, adding half an ounce butter; pour in a half gill white wine and one gill water. Cover the fish with a lightly buttered paper, boil for five minutes and set in the oven to bake for twenty minutes. Remove, dress the slices on a hot dish and keep hot. Mix in a saucepan a tablespoon butter and one and a half tablespoons flour; heat for half minute, strain the fish liquor into this pan, lightly mix; add one hard-boiled egg, finely chopped up; mix again. Dilute an egg yolk with two tablespoons cream and add to the pan; continually stir while heating for one minute. Pour sauce over the fish and serve.
Peel and wash six medium, sound raw potatoes; plunge them in a quart of water with a teaspoon salt and boil for forty minutes; drain, arrange on a vegetable dish. Place a half ounce butter in a small frying pan with two tablespoons bread crumbs, toss until a nice brown colour, pour over the potatoes and serve.
Cut off the heads and feet from six fresh, fat squabs. Draw, wipe and truss. Heat a tablespoon butter in a braizing pan, add one finely chopped onion and one chopped green pepper; cook for five minutes. Nicely arrange the squabs, one beside another, in the pan. Season with a teaspoon salt, half teaspoon paprika and a saltspoon Spanish saffron. Moisten with a pint broth or hot water and one gill tomato sauce (No. 16); as soon as it comes to a boil add three ounces raw rice, two Spanish sweet peppers cut in small squares, two artichoke bottoms and three tablespoons cooked green peas; lightly mix, cover the pan and boil for five minutes, then set in the oven for forty minutes. Remove, untruss the squabs, arrange the rice on a hot dish, dome-like, place the squabs around the rice and serve.
Carefully crack eight fresh eggs in a bowl, add half gill cream, season with half teaspoon salt and two saltspoons white pepper; add one exceedingly fine-chopped truffle. Beat up with a fork for two minutes. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the eggs. Stir with a fork for two minutes, let rest for half minute, fold up the two opposite ends to meet in the centre, let rest for one minute, then turn out on a hot dish and serve.
Roll out on a lightly floured table a half pound pie paste (No. 117). Line a deep pie plate, lightly buttered, press down the paste around the edges of the dish, trim well all around. Spread four tablespoons apple marmalade at bottom of plate. Peel, cut into halves six sound apples, remove the cores and finely slice them; place nicely over the marmalade. Mix one teaspoon ground cinnamon with two ounces fine sugar and sprinkle over the apples; set in oven to bake for thirty minutes. Remove, spread two tablespoons currant jelly over the surface and serve.